Healthy Steak Avocado Corn Bowl
Steak Avocado Corn Bowl ticks all the boxes for a satisfying meal, blending juicy flank steak, creamy avocado, and vibrant corn. This dish is hearty yet fresh, making it perfect for any lunch or dinner. With its colorful layers and delightful textures, it feels like a fiesta in a bowl! Imagine sitting down to a nourishing, wholesome bowl that not only satisfies your hunger but also looks stunning on your table. It’s easy to make and puts a healthy twist on classic American and Mexican flavors.
Table of Contents
I first discovered this recipe during a casual summer BBQ, when leftovers transformed into a delicious ‘throw-together’ meal. The idea of balancing rich steak with creamy avocados and sweet corn was a revelation! Whether you’re feeding a family or prepping meals for the week, the Healthy Steak Avocado Corn Bowl is a fantastic choice. Let’s dive in and make something delicious!
Why You’ll Love This Recipe
- Simple & Quick: Prep for this meal takes just 20 minutes, and you can have a delicious dinner on the table in under an hour.
- Irresistible Flavor: The combination of spices on the flank steak elevates it with smoky, zesty goodness.
- Eye-Catching Appeal: Each ingredient bursts with color, making this bowl a feast for the eyes as much as for the palate.
- Flexible Serving: Perfect for lunch, dinner, or meal prep; this bowl adapts to any occasion.
- Diet-Friendly Options: Easily gluten-free and packed with nutrients, it’s suitable for various dietary preferences.
Ingredients You’ll Need
- 1 lb flank steak: This cut is flavorful and perfect for grilling or searing. If you prefer, skirt steak or sirloin can work as alternatives.
- 2 ripe avocados: Creamy and packed with healthy fats, avocados add richness. Choose avocados that yield slightly to pressure for optimal ripeness.
- 1 cup corn kernels: Fresh, frozen, or canned corn adds sweetness and crunch. For freshness, grill fresh corn for added flavor.
- 1 cup cherry tomatoes, halved: These juicy tomatoes add bursts of flavor and brightness to the dish.
- 1 cup cooked quinoa or brown rice: A hearty base, both options provide fiber and protein. Opt for quinoa for a gluten-free choice.
- 1 small red onion, diced: This aromatic adds a sharp bite; if too strong, soak it in cold water for a milder taste.
- 1 lime, juiced: Fresh lime juice brightens every layer. For bonus flavor, use a zester to add lime zest, too.
- 2 tablespoons olive oil: Great for marinating the steak, it enhances flavor and moisture. Substitutes like avocado oil can also be used.
- 1 teaspoon cumin: This spice brings earthy warmth; opt for fresh ground for enhanced flavor.
- 1 teaspoon chili powder: Adds a gentle kick and depth; adjust based on your spice tolerance.
- Salt and pepper to taste: Essential for bringing all flavors together.
- Fresh cilantro, chopped: This herb adds a refreshing finish; if you don’t like cilantro, parsley or green onions make good substitutes.
- Hot sauce or salsa (optional): For a spicy kick, these add an additional layer of flavor.
How to Make Healthy Steak Avocado Corn Bowl
Marinate the Steak: In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper to taste. Rub this mixture onto 1 lb flank steak, ensuring each side is well coated. Let it marinate for at least 30 minutes at room temperature, or refrigerate it for up to 2 hours for a deeper flavor.
Heat the Grill or Skillet: Preheat your grill to medium-high heat. If using a skillet, heat it over medium-high heat and add a splash of olive oil to prevent sticking.
Cook the Steak: Once hot, place the marinated flank steak onto the grill or skillet. Cook for 4-5 minutes on each side for medium-rare (aim for an internal temperature of about 130°F). For medium, continue cooking until the temperature reaches 145°F.
Rest the Steak: After cooking, remove the steak from heat and let it rest for about 10 minutes. This resting period allows the juices to redistribute, resulting in a more tender steak.
Slice the Steak: After resting, slice the steak against the grain into thin strips. This technique will yield softer pieces, making it easier to enjoy each bite.
Cook the Corn: If using fresh corn, grill it alongside the steak for about 10 minutes, turning occasionally until charred and tender. If using frozen corn, sauté 1 cup corn kernels in a skillet with a bit of olive oil for 5-7 minutes until heated through. For canned corn, simply drain and rinse before adding.
Prepare the Vegetables: While the corn cooks, halve 1 cup cherry tomatoes, dice 1 small red onion, and slice or cube 2 ripe avocados. Don’t forget to drizzle the avocado with lime juice to keep it fresh and prevent browning.
Assemble the Bowls: In individual serving bowls, start with a base of 1 cup cooked quinoa or brown rice. Layer the sliced steak, corn, cherry tomatoes, diced red onion, and avocado on top of your base, creating a colorful presentation.
Add the Finishing Touches: Squeeze fresh lime juice over everything for that zesty kick, and sprinkle with chopped fresh cilantro. For those who enjoy a bit of heat, a drizzle of hot sauce or salsa takes it to new heights.
Serve Immediately: Enjoy this bowl while the steak is warm and the vegetables are still crisp!
Storing & Reheating
Leftovers can be stored at room temperature for about 2 hours but should be refrigerated in an airtight container, where they’ll keep well for up to 4 days. If you want to store your Healthy Steak Avocado Corn Bowl for longer, you can freeze the components (without the avocado) for up to 3 months. When reheating, do so gently in a microwave or skillet until warmed through—just be aware that the texture of the avocado may change.
Chef’s Helpful Tips
- When cooking steak, always let it rest to ensure that it’s juicy.
- For even more flavor, consider marinating the steak overnight if time allows.
- Chop vegetables right before assembly to keep them fresh and crisp.
- If you’re not a fan of raw onions, try roasting or grilling them for a sweeter flavor.
- You can swap the quinoa for brown rice, but for a boost in nutrition, quinoa is your best bet.
Whether you’re enjoying it for a cozy dinner or packing it for lunch, this Healthy Steak Avocado Corn Bowl is a delightful choice. With all the vibrant ingredients mingling together, it’s sure to become a favorite in your household. Feel free to experiment with different toppings and bases to make it your own! Enjoy the art of creating delicious, healthy meals that come together effortlessly.
Recipe FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is a great choice for its flavor and texture, skirt steak or sirloin work well too. Just adjust cooking times based on thickness, as different cuts may vary in doneness.
How can I make this recipe vegan?
To make a plant-based version, replace the flank steak with grilled tempeh or a hearty bean mix (like black beans or chickpeas) marinated in the same spices for a fulfilling option.
Can I make this ahead of time?
Yes! You can prepare the steak and cook the corn in advance, storing them properly in the fridge. Assemble the bowls just before serving to keep the flavors fresh and the ingredients crisp.
What if I don’t have cumin and chili powder?
If you’re out of cumin and chili powder, use a spice blend like taco seasoning or smoked paprika for a similar flavor profile. Don’t hesitate to play with these spices to suit your taste!
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📖 Recipe Card
Healthy Steak Avocado Corn Bowl
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
Description
Enjoy a delightful Healthy Steak Avocado Corn Bowl that combines tender flank steak, creamy avocado, and vibrant vegetables. Perfect for a quick weeknight meal or a healthy lunch, this dish bursts with flavor and simplicity, making it a hit for food lovers seeking homemade goodies.
Ingredients
- 1 lb flank steak
- 2 ripe avocados
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1 cup cooked quinoa or brown rice
- 1 small red onion diced
- 1 lime juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- fresh cilantro chopped, for garnish
- hot sauce or salsa optional, for serving
Instructions
- In a small bowl, mix olive oil, cumin, chili powder, salt, and pepper. Rub this mixture onto the flank steak and let it marinate for a minimum of 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high heat. Alternatively, heat a skillet over medium-high heat and add a splash of olive oil.
- Place the marinated flank steak on the hot grill or skillet. Cook for approximately 4-5 minutes on each side for medium-rare (130°F), or until it reaches your preference (145°F is medium).
- Remove the steak from heat and allow it to rest for 10 minutes to let the juices settle for a juicy result.
- After resting, slice the steak against the grain into thin strips.
- If using fresh corn, grill it alongside the steak for about 10 minutes, turning occasionally until charred. For frozen corn, sauté it in a skillet with olive oil for 5-7 minutes. If using canned corn, drain and rinse it.
- While the corn is cooking, prepare the cherry tomatoes by halving them, dice the red onion, and slice or cube the avocados. Drizzle lime juice over the avocado to prevent browning.
- In serving bowls, lay down a base of cooked quinoa or brown rice.
- Top the base with sliced steak, corn, cherry tomatoes, diced red onion, and avocado.
- Squeeze fresh lime juice over the bowls and top with chopped cilantro. Add hot sauce or salsa if desired.
- Serve immediately while the steak is warm and the vegetables are crisp.
Notes
Ensure the steak is sliced against the grain for tenderness.
Feel free to substitute the quinoa or brown rice with your favorite grain or leave it out for a lighter dish.
For added flavor, let the steak marinate longer if time allows.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg
